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  • Writer's picturebreadandkaleenthusiast

Texas Elk Chili

Updated: Oct 5, 2020

Growing up with in Texas you learned very early on that chili should not have beans, but should be served with cornbread on the side or on top of Fritos or spread over a hot dog. Even though I've lived in the Midwest for 12 years, I stand by my Texas upbringing by only cooking Texas-style chili. I prefer elk as the protein in my chili because it is flavorful and incredibly lean, but you can sub any ground meat you prefer (if you do beef note you will need to drain excess grease after browning). This recipe is also great to freeze which works out great for us because Taylor, Lou, and I can eat this all in one sitting. It is so nice to always have some chili in the freezer for when cold suddenly appears without notice in the midwest.

We will also be eating this a couple times over the next few weeks because well y'all it is quarantine time across America (if you're reading this many years from now...hopefully coronavirus is a distant memory). I'm relying on "Old Faithful" recipes during this time that nourish my family while also being able to use pantry/freezer staples. While we're on the topic of quarantine, I cook when I am anxious which is why I'll likely be churning out recipes over the next few weeks, but my heart so breaks for all of the immunocompromised and elderly who fear for their health, health care workers who are on the front line, and business owners as well as employees who are unsure of their financial future. Sending out prayers to everyone. We'll get through this together.


  • 1 yellow onion diced

  • 4 tbsp avocado oil

  • 3 garlic cloves minced

  • 1/2 tbsp salt

  • 1 lbs elk

  • 2 tbsp ancho chile powder

  • 1 1/2 tbsp cumin

  • 1/2 tbsp paprika

  • 1 can diced tomatoes

  • 1/2 can tomato paste (3 oz)

  • 1/2 12oz Shiner Bock (or other amber ale)

  • 1 tbsp arrowroot flour

1) Saute onion in avocado oil until translucent, about 7 minutes. Medium heat.

2) Add garlic and continue cooking 2 minutes.

3) Add ground elk (or other ground meat) and break up with back of spoon.

4) Cook until meat is browned, about 6 minutes. *If using beef be sure to carefully drain excess grease before step 5.

5) Add seasonings, tomato paste, and diced tomatoes stir until well combined for about 2 minutes.

6) Add 1/2 cup beer and 1/2 cup water.

7) Lower heat to simmer and let simmer for 20 minutes, stirring occasionally.

8) Add 1/2 cup beer and 1/4 cup water then continue simmering for 30 minutes, stirring occasionally.

9) Add arrowroot starch and stir to combine. Continue simmering for 10 minutes.

10) Serve and enjoy! My favorite way to enjoy this is with topped finely diced onion, shredded tex-mex cheese, and a dollop of greek yogurt served with a piece of cornbread on the side.

Whether your team no-beans or beans, I hope ya'll will enjoy one of my favorite recipes for when I need a little extra comfort from my food. Stay well friends!


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